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A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats

European Journal of Clinical Nutrition volume 57, pages 1605–1612 (2003)Cite this article

Abstract

Objectives: To assess the effects of providing a wide range of foodstuffs containing n-3 polyunsaturated fatty acids (PUFA), occurring naturally or from fortification, on intake and blood and tissue proportions of n-3 PUFA.

Design: Before/after dietary intervention study.

Setting: Adelaide, Australia.

Subjects: 16 healthy males recruited from the community.

Interventions: Subjects were provided with a range of foodstuffs naturally containing n-3 PUFA (fresh fish, canned fish, flaxseed meal, canola oil) and items fortified with fish oil (margarine spread, milk, sausages, luncheon meat, french onion dip). Food choices were left to the discretion of each subject. Intake was estimated by diet diary. Blood was collected at—2, 0, 2, and 4 weeks for fatty acid analysis.

Main outcome measures: Dietary intakes; plasma, platelet, and mononuclear cell phospholipid fatty acids.

Results: Consumption of n-3 PUFA increased significantly: α-linolenic acid (ALA) from 1.4 to 4.1 g/day (P<0.001), eicosapentaenoic acid (EPA) from 0.03 to 0.51 g/day (P<0.001), and docosahexaenoic acid (DHA) from 0.09 to 1.01 g/day (P<0.001). Linoleic acid (LA) intake decreased from 13.1 to 9.2 g/day (P<0.001). The proportions of EPA and DHA increased significantly in all phospholipid pools examined; plasma EPA from 1.13% of total fatty acids to 3.38% (P<0.001) and DHA from 3.76 to 7.23% (P<0.001); mononuclear cell EPA from 0.40 to 1.25% (P<0.001) and DHA from 2.33 to 4.08% (P<0.001); platelet EPA from 0.41 to 1.2% (P<0.001) and DHA from 1.64 to 3.07% (P<0.001).

Conclusions: Incorporating fish oil into a range of novel commercial foods provides the opportunity for wider public consumption of n-3 PUFA with their associated health benefits.

Sponsorship: Dawes Scholarship, Royal Adelaide Hospital.

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Acknowledgements

We acknowledge Meadow Lea Foods Ltd (Sydney, Australia) for supplying the margarine spread, canola oil, salad dressing, and mayonnaise, Pauls Ltd (Brisbane, Australia) for supplying the milk, Safcol Ltd (Adelaide, Australia) for supplying the canned salmon and sardines, Conroys Smallgoods Pty Ltd (Adelaide, Australia) for supplying the luncheon meat, Enreco Inc (Manitowoc, WI, USA) for supplying the flax products and Roche Vitamins (Sydney, Australia) for supplying the fish oil. This study was supported in part by the National Heart Foundation of Australia.

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Author notes

  1. M J James: Guarantor: MJ James

  2. R G Metcalf, M J James, E Mantzioris and L G Cleland: Contributors: RGM participated in study design, recruitment, laboratory analyses, data collection, data analysis, writing and editing of the report. EM participated in study design and advice on study management. MJJ and LGC participated in study design, obtaining funding and editing of the report.

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  1. Department of Rheumatology, Royal Adelaide Hospital, Adelaide, SA, Australia

    R G Metcalf, M J James, E Mantzioris & L G Cleland

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  1. R G Metcalf
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Correspondence to R G Metcalf.

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Metcalf, R., James, M., Mantzioris, E. et al. A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats. Eur J Clin Nutr 57, 1605–1612 (2003). https://doi.org/10.1038/sj.ejcn.1601731

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